| Customization: | Available |
|---|---|
| CAS No.: | 9000-30-0 |
| Formula: | / |
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1. It acts as an excellent stabilizer in cold drinks such as ice cream, ice cream, ice cream, and borneol, preventing ice crystals from forming and thickening and emulsifying.
2. In noodle products such as noodles, dried noodles, instant noodles, and vermicelli, it plays an excellent role in preventing sticking, retaining water, increasing gluten strength, and maintaining quality, and prolonging the shelf life.
3. In beverages such as peanut milk, almond milk, walnut milk, oranges, fruit juice, fruit tea, various solid beverages and eight-treasure porridge, it acts as a thickening, water-holding and stabilizing agent, and improves the taste.
4. It acts as a stabilizer in dairy products such as milk and yogurt, thickens, emulsifies, and improves the taste.
5. Play a stabilizing role in soy products such as tofu and soy milk.
6. In meat products, such as ham sausage, luncheon meat, and various meatballs, it can bind, refresh and increase volume.
7. Condiments
In sauces and salad dressings, the basic property of guar gum, which produces high viscosity at low concentrations, is exploited to enhance the organoleptic qualities of these products, such as texture and rheology.
8. Canned food
The characteristic of this type of product is to contain as little liquid water as possible, and guar gum can be used to thicken the water in the product and make the solid part of the meat dish coated with a thick gravy. Special, slow-swelling guar gum is sometimes used to limit viscosity when filling.
| Items | Specifications |
| Moisture (%) | 12 max |
| Loss on drying (%) | <=0.20 |
| pH | 5.5~6.6 |
| Viscosity of 2 HRS (CPS) | 5500~6000 |
| Passing RHRU200 mesh (%) | 96 min |
| Acid insoluble residue (%) | 2 max |
| Total latte count | 5000/g max |
| Yeast/mould | 500/g |
| E coli | Absent |
| Salmonella | Absent |
| Heavy metal (ppm) | 20 max |
| Arsenic (ppm) | 3 max |
| Lead (ppm) | 10 max |
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